Stuffed artichokes were always the dinner I looked forward to the most growing up. When the price was just right, my mother would buy a whole bunch, and as a kid, I really enjoyed pulling out all of the leaves and scraping off the artichoke meat with my teeth until I finally got to the heart - also known as the artichoke grand finale.
Stuffed artichokes are extremely light and equally delicious. If you're short on time during a busy work week, you can even prepare these in advance and wait to heat them up just before serving!
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Stuffed Artichokes
4 large artichokes
Juice and rind of 1/2 lemon
1 teaspoon coriander seeds
2 tablespoons Earth Balance or olive oil
1 celery stalk, chopped
1/4 cup Vidalia onion, chopped
2 cloves garlic, chopped
1 cup panko bread crumbs
1 teaspoon oregano
Salt and pepper to taste
2/3 cup vegetable broth to moisten crumbs
4 tablespoons soy Parmesan, optional (I put the brand I use in the second picture, so that if you're interested and purchasing it for the first time, you know what to look for.)
4 teaspoons Earth Balance or olive oil for topping
Nonstick spray
1. Using scissors, remove the sharp leaf points of the artichokes and cut off the ends of the stems. Pull off the large outside leaves. Bring 2 quarts of water to a boil with the lemon and coriander over high heat. Add the artichokes and return to a boil. Reduce to a simmer and cook artichokes for 15 minutes. Drain and let cool.
2. Heat the Earth Balance or olive oil and add the celery, onion, and garlic. Saute over medium heat for 10 minutes, or until softened. Add the crumbs, oregano, salt and pepper, broth, and part of the soy Parmesan.
3. Cut the artichokes in halves and remove the "chokes". Arrange in a baking dish prepared with nonstick spray. Spoon the stuffing into the areas left by the chokes.
4. Sprinkle with cheese and dot with extra Earth Balance or drizzle with olive oil. At this point, the stuffed artichokes can be covered and refrigerated. When ready to bake, remove wrapping and bake for 30 minutes at 350F.